|by Alan Romans|
This book both traces the history and development of the potato from its beginnings in South America to its current dominance of the food chain in...
1 - 10 of 81 for old fashioned potato soup
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Boil potatoes until soft. Drain off all the water. Add 1 quart milk and heat thoroughly. Season to taste. Work the butter into the flour and then add ...
Place potatoes, onions, celery, salt and pepper with water in pot and boil until potatoes are tender. Mash or put through a fine sieve. Add milk and ...
Peel and cut ... small bowl working it together with fingers. When it gets crumbly, drop into potato soup. Cook approximately 5 minutes more. Ready to eat.
Cook 8 potatoes until done and drain. Save 2 cups of broth. Peel 6 medium onions and fry in 2 tablespoons of oil for 8 minutes and drain. Fry 8 ...
Combine potato, celery, onion ... flour let simmer a little longer if soup gets too thick you may add water or milk. When served crumble some bacon on top.
Brown onion and butter in sauce pan. Add diced potatoes, water and salt. Cook until potatoes are soft. To make rivels, rub egg and flour together ...
Boil potatoes in ... mixture thin to drop into the hot soup. Drop one teaspoonful at a time into so up, cover and cook approximately 10 minutes. Serve hot.
Cook potatoes and ... Mash slightly with potato masher, not enough ... smooth. Add to potato mixture; add chopped parsley. Serve hot with a dash of paprika.
In a large pot, cover ham hock with water and bring to a boil. Add carrot, celery, onion and parsley. Reduce heat and cook until ham is tender (about ...
Cook diced potatoes in salt water until soft. Add butter. To make rivils, rub egg and flour together, then add milk. These are made best by cutting ...
Result Page: 1
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